Make cheese on toast exciting with this quick and easy recipe featuring smooth and creamy feta cheese topped with ruby red infused beetroot.

Serves: 2
Preparation time: 10 minutes
Cooking time: n/a

You’ll need:

4 Juniperberry & Black Pepper Infused Beetroot, chopped into small cubes (you can also combine cooked chopped beetroot with a large pinch of salt, tablespoon of gin and a generous amount of black pepper)
2 spring onions, sliced
1 sprig mint, leaves chopped
zest of ¼ lime
2 tsp olive oil
4 slices rye bread
80g feta cheese

What to do:

In a bowl, combine the beetroot, spring onion, mint, lime zest and oil and season.
Toast the bread and butter if desired. Cut 4 small slices of feta across the depth of the block and place one on top of each slice of toast then top with the beetroot salsa.

Recipe courtesy